Spiral printed brioche

It has not escaped your notice that the new culinary trend that everyone is talking about is the leopard print milk bread.
I too succumbed to the fashion for patterns, but I preferred to opt for the spiral. Simpler in its lines (and therefore in its realization), it is nonetheless very aesthetic. I love the moment when you cut the first part and the patterns appear. “Wowhhh” effect guaranteed!
And because I’m a gourmet, I preferred a super soft brioche recipe. This one, I already told you about it here. It is really delicious and its softness is absolutely incomparable.

The dark paste is obviously cocoa. The clearest is in coffee.
The flavors remain very discreet so, even if you are not a fan of this last taste, you should still appreciate the set.

The printed brioche should make many happy at snack time and breakfast.
Spiral printed brioche:

100g unsweetened condensed milk
90g milk
2 eggs
2 level tsp dehydrated baker’s yeast
90g caster sugar
500g T45 flour
1/2 tsp salt
100g butter

5g Nescafé

12g bitter cocoa
2 tbsp lukewarm milk

I always use my Thermomix to knead my dough, but whatever your device, the recipe adapts to your usual way of proceeding.

In the bowl put the condensed milk, milk, eggs, sugar and yeast. Do cool down at 37°C.

Add flour and salt. Knead for 4 minutes.
After one minute, add the butter in pieces without stopping the machine.

Then divide the dough into two balls of the same weight (485g).
Mix the coffee with a little warm milk.
Do the same for the cocoa with the remaining milk.

Return half of the batter to the machine with the coffee.
Knead for another 2 minutes.
Reserve the balled dough in a wrapped bowl.

Do the same with the other half of the dough and the cocoa.
Again, book in a filmed cul de poule.

Let the dough rise for about 1 hour 30 minutes.

At the end of this time, place the coffee dough on a lightly floured work surface and roll it out into a large rectangle.

Do the same for the cocoa paste, then place it on the first.
Pass a light roller stroke then smooth the edges.

Roll up then place the brioche in a large greased mold.

Film and let rise for about 1 hour 30 minutes.

Preheat the oven to 170°C.

Brush the brioche with a little milk and put it in the bottom of the oven.
Let cook for about 35 to 40 minutes. Check for doneness with a wooden skewer that should come out dry.

Let the brioche cool on a wire rack.
To keep it, just wrap it in a film. It’s just as soft the next day.

To finish: I use a large mold for my buns and the quantities are related. I find that the final result is all the more spectacular as the brioche is voluminous.
The mold you see in the photo comes from the deli section of my supermarket. It was normally intended for pâtés and terrines and it only costs a few euros.

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